Wednesday, 30 July 2014

Broccoli and Smoked Salmon Omelette

Ingredients For One
1 tbsp olive oil
100g Tenderstem® Broccoli, each piece cut into 3
Half a small red onion, finely sliced
3 large free-range eggs
Knob of butter
2 tbsp cream cheese
1 tbsp chopped chives
Salt and pepper
50g smoked salmon, cut into strips
1. Heat the olive oil in a small non-stick frying pan (around 15cm diameter) and gently sauté the Broccoli and onion, until softened and onion starting to become golden. Remove from the pan and keep to one side.
2. While the onion and Broccoli are cooking, mix together the cream cheese and chopped chives. Season with salt and pepper.
3. Return the pan to the hob, increase the heat and add the butter. Break the eggs into a bowl and whisk together with a fork. Season with salt and pepper.
4. Once the butter is bubbling, add the eggs. Swirl around the pan and either using a fork or rubber spatula, stir around until the eggs are almost set. Spread to cover the surface and leave to continue cooking for a minute or so, until the top of the eggs are almost set, with just a little liquid on the surface.
5. Spoon the onion and Broccoli onto one half of the omelette. Add the cream cheese and finally lay over the salmon. Tilt the pan and carefully fold over the other half of the omelette on top of the filling. Slide onto a plate and serve with a green salad.
Tip... Fried bacon or chorizo are delicious alternatives to smoked salmon. You could also add a pinch of dried chilli flakes into the pan with the onion and Broccoli for a kick.
For original recipe idea please go to the ‘Tenderstem’ site - link here.
All the best Jan

Egg Nests

"It all started with a book. A whimsically illustrated French children’s book about cooking, called La cuisine est un jeu d’enfants, or “Cooking is Child’s Play”. First published in French in 1963, a version that included both the original French and the English translation was published by Random House in 1965. I first stumbled upon this book a few years ago and have been buying up used copies wherever I can find them, as gifts for my young friends who like to cook."

We never get fed up looking at this fantastic site. So many fantastic recipes and food ideas. We never get fed up with a low carb lifestyle, how could we, it has put years of active life on us. 

Check out this fantastic recipe and site here.

All the best Jan

Asparagus spears with shell fish

You can use whatever shellfish you can get your hands on for this.

16 medium asparagus spears with the woody ends removed 
16-20 medium prawns, cooked and peeled 
200-250g freshly-cooked cockles or clams, removed from the shell 
200-250g freshly-cooked mussels, removed from the shell 
4-5tbsp olive or rapeseed oil 
The juice of 1 lemon 
½ tbsp chopped fennel or dill 
Salt and freshly-ground black pepper

Serves four

Cook the asparagus in boiling salted water for 4-5 minutes, then drain.
Mix the shellfish with the oil, lemon and dill or fennel, then season to taste.
Arrange the asparagus on serving plates and top with the shellfish.

Recipe by Mark Hix from here.

All the best Jan

Cheddar Cheese Straws – Low Carb and Gluten-Free

If there is one high carb food we still lust after, over six years into low carbing it's cheese straws. The trouble is we can't eat one or two. If we buy a box, the lot goes down our necks in a couple of hours, and BG meter off the scale. It's been some years since we ate cheese straws, but they could be back on our food list favourites.

Check out this low carb masterpiece and Carolyn's great site is here.

All the best Jan

Tuesday, 29 July 2014

Low carb grain-free meatballs with tandoori spices.

Check out this great recipe and many more at this goldmine of great low carb grub here.


Low carb Angels on Horseback

Check out this mega site, not all recipes are low carb, but so many are. The site is a treasure trove of great food ideas, and in my opinion, just about the best food site I have ever seen, well worth your time. OK, I know this is not cheap food, but for a special occasion, it certainly hits the spot and very easy to prepare and cook.
The recipe and site is here.

Great healthy low carb grub if ever I saw it !

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2 large portobello mushrooms
2-3 tablespoons feta, crumbled
1 ripe tomato, finely chopped
1 small purple onion, finely chopped
1 tablespoon fresh oregano (or other herbs), finely chopped
2 tablespoons olive oil
1 tablespoon vinegar (any variety)
Freshly milled black pepper

Idea and photograph taken from the excellent Christopher James Clark blog full instructions and more great photographs here.


Seared Sea Scallops with Browned Butter Caper Sauce.

"Once you’ve mastered the technique of searing scallops, the world is your “scallop” so to speak. The scallops are perfect just as they are, with perhaps a squirt of lemon. Or you can take them a notch higher, as we’ve done here with this sauce of browned butter, white wine, lemon zest, and capers."
The browned butter enhances the natural butteriness of the scallops, while the wine, lemon, and capers help cut through the richness of the scallops. Enjoy!
Another great recipe and food idea from Simply Recipes. Full recipe and instructions can be found here.
Yes, scallops are not cheap! Special event coming up ...then maybe this recipe just fits the bill?
All the best Jan
Please note we only log into this blog when we post up a new recipe or food idea. Thanks for your comments and sorry we do not always reply.